The art of chocolate making goes far beyond taste. In this guide you will discover how to formulate authentic recipes, using key ingredients such as cocoa liquor, and how to adapt them according to the type of product you want to offer: from Bean to Bar bars to table chocolate with local identity.
Why is it important to know how to formulate?
A good formulation not only determines the taste, but also the flavor:
Texture and gloss.
Product shelf life.
Its differential value in the market.
Knowing how to formulate allows you to create a unique proposal, with its own identity, that remains consistent and profitable.
Base ingredient: Cocoa liquor or paste.
Cocoa liquor is the pure paste obtained after grinding the nibs. It is the base of any chocolate.
How is it used?
In chocolate bars, it is mixed with cocoa butter and sugar (depending on the desired percentage).
In table chocolate, it is sweetened and spiced to dissolve in water or milk.
Base recipe: Bean to Bar (70%)
Ingredients for 1 Kg:
700 g de licor o pasta de cacao.
300 g de azúcar refinada o morena.
30 g de manteca de cacao (opcional).
Process:
Refine for 24 – 48 h.
Temper between 31 – 32 °C.
Pour into molds (Bars and table chocolate).
Cooling 16 – 18 °C.
Traditional recipe: Colombian table chocolate (100%)
Ingredients for 1 Kg:
1,000 g cocoa liquor or cocoa paste.
10 g cocoa butter (optional).
Process:
Melt the cocoa liquor or cocoa paste up to 50 °C.
Add the cocoa butter (previously melted).
Mold into bars or tablets at temperatures between 31 and 32 °C.
Pack with gloves to avoid melting the chocolate (body temperature 37°C).